Course Title: Apply water and waste management principles to the food industry

Part A: Course Overview

Program: C5184 Diploma of Food Science & Technology

Course Title: Apply water and waste management principles to the food industry

Portfolio: SEH Portfolio Office

Nominal Hours: 40

Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.

Course Code




Learning Mode

Teaching Period(s)


City Campus


155T Vocational Health and Sciences


Term2 2010,
Term2 2011,
Term2 2012

Course Contact: Toinette Thake

Course Contact Phone: +61 3 99254876

Course Contact Email:

Course Description

This unit covers the skills and knowledge required to identify water quality parameters; and to review liquid solid waste handling and treatment strategies used by the food industry to minimise waste generation and its impact on the environment.

Pre-requisite Courses and Assumed Knowledge and Capabilities

VBP035 - Perform microbiological techniques in the food industry,
VBP036 - Apply chemistry knowledge and laboratory practices in the workplace,
VBP038 - Apply hygiene and sanitation practices
VBP043- Apply an Understanding of the Food Processing Industry

National Competency Codes and Titles

National Element Code & Title:

VBP050 Apply water and waste management principles to the food industry

Learning Outcomes

The ability to apply & explain:
• Water quality requirements-physical. chemical and biological
• Water purification processes in general
• Water disinfection methodologies and systems suitable for the food processing industry including chlorination, ozonation and UV irradiation
• Waste water treatment (relevant to a food processing plant) including primary, secondary and tertiary waste water treatment stages
• Waste stream characteristics and classification in relation to the food processing industry:
• Methods of reducing, reusing and recycling food processing waste, eg. implementation and routine monitoring of waste reduction practices, use of consumable, returnable, refillable or reusable packaging
. Waste Management Legislation relevant to the food processing industry

Overview of Assessment

Assessments for this course consist of:

Class activities
laboratory activities
assignments and presentations
excursion reports